Cut the tomatoes crosswise, scald with boiling water, rinse, peel off, remove the stem and dice. Peel onion and chop finely. Beat the eggs and whisk with the cream (1 tbsp), ground turmeric (½ teaspoon) and salt (½ teaspoon). Heat butter (1 tbsp) in a pan, fry / stir-fry the onion cubes in it, add the sliced ​​tomatoes and sauté / stir-fry with. Season with tomato salt *) (1 teaspoon). Spread the beaten eggs over it and let everything slowly set with the lid. When the liquid has almost boiled away, sprinkle the tomato omelette with finely chopped coriander and garnish with a vine tomato, serve in the pan.